Banana and peanut butter pancakes

Published by Sarah Beane

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Pancakes aren’t just for the weekend. With these banana pancakes, you can enjoy a delicious and healthy breakfast in less than 10 minutes.

Who doesn’t love a pancake? Whether it’s the English style with lemon and sugar, a French crepe smothered in Nutella or American pancakes with syrup and bacon, they are an ideal breakfast (or lunch, or dinner). But if you’re looking for a healthy breakfast, you may think that pancakes are off the menu.

Well think again. You can still enjoy your pancakes with a healthy addition. The humble banana.

The banana gives the pancakes a delicious sweetness that isn’t too fruity. A spoonful of peanut butter adds a savoury element which balances the sweetness. You can make these pancakes without oats and flour but they can be very runny, and the oats add extra fibre to the mix. Using self raising flour means that the pancakes stay light and fluffy and, as an extra addition, the flaxseed gives you extra Omega-3.

This recipe has become a real favourite as it’s perfect for a midweek breakfast. You can make them in less than 10 minutes and don’t need to do any mixing, all you need is a blender/processor. If you’re tired of toast or cereal, treat yourself and give them a go.

Ingredients

Serves 1

1 medium banana

1 egg

1 tablespoon oats

1 tablespoon self-raising flour

1 teaspoon peanut butter

1 teaspoon milled flaxseed

Recipe

Heat a frying pan over a medium to high heat. If your pan isn’t non-stick, consider adding a little bit of oil or cooking spray.

Add all the ingredients to a blender or food processor and mix until almost smooth.

When the pan is heated, pour the mixture in to create 3-4 pancakes.

After a couple of minutes, the underside will be golden brown. Flip and cook for another 2 minutes.

Serve with your choice toppings and enjoy!

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